Camarão no vinho do porto

I believe that wine is one such beverage which can add a touch of elegance and sunshine to any dish.Thereby,when my sister-in-law gifted me a bottle of port wine,I decided to incorporate it in my new taste endeavor.

After much thought,I decided to make prawns in zingy orange-wine sauce.

 

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Off late I am in love with bag of ITC Masterchef medium size prawns.Hence,on way back ,home I quickly grabbed two packets along with some juicy oranges.

After thawing ,washing ( in ice cold water ) and draining prawns.I marinated them with black pepper and salt.

 

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While the prawns were soaking in the flavors,I decided to work on the sauce.

For creating an influx of complex flavors in the sauce,I decided to use Nando’s Peri-Peri sauce(you could replace it with Sambal too for more profound flavors), apple cider vinegar and Ching’s dark soy sauce along with wine and freshly squeezed orange juice.

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In a saucepan,pour a glass of  orange juice,3/4 glass of wine,two teaspoon of soy sauce  and a teaspoon of vinegar.

Place the vessel on stove and allow it to bowl stirring occasionally.To deepen flavors further you can seep in some ginger julienne along with a pinch of sugar.Once the sauce is reduced,set it aside(to cool down).

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In a warm vessel, melt a stick of butter along with a teaspoon of olive oil and add to it one sliced ginger,five cloves of chopped garlic and four chopped scallions.

Next add in  prawns and saute them for a minute or two.

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When the prawns start to turn slightly pink,pour in the sauce.

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Allow the prawns to cook in the sauce for a minute or two .

Once done,enjoy this tangy ginger infused delight  on its own or along with your personal choice of carbs.

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